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Two posts in one week?! Well it is the week of eating so, we wanted to bring you as many tasty recipes as possible to get ready for the big day.

So technically this is dressing and not stuffing because my future father in law will probably be stuffing the bird with aromatics but let’s be real, whatever you call this dish is just semantics. IT’S FREAKING TASTY, is all that matters. This dish reminds me of my mom (& uncle). Mom and I both adore when there is sausage in stuffing or dressing. We are also big fans of cornbread, so this is a family favorite. My uncle typically made his stuffing with white bread but one year to mix it up he did cornbread and it was epic. So in reverence to my late uncle and his impeccable cooking skills I am going to attempt to replicate his yummy side for my future in laws.

1 lb. sausage (I did it with chorizo to give it a spicy flair)

1 onion, diced

1 tbsp. of fresh sage

1 tbsp. of fresh rosemary

½ tbsp. of fresh thyme

2 cloves smashed/minced garlic

2 cups or 3-4 celery stalks, diced

1 stick butter

2 cups of chicken or turkey broth

1 can cream of chicken soup

S&P to taste

1 family size pan of cornbread (So think like 2 jiffy boxes worth, made in advance & don’t use the sweet/honey cornbread)

Preheat the oven to 350 degrees. Crumble the cornbread into a large bowl and set aside while you brown the meat. Drain the fat before adding sausage to cornbread bowl. Sauté the onions, celery, garlic, and butter until semi-translucent. In another bowl whisk together the broth, cream of chicken soup, herbs, and s&p. Pour into cornbread, sausage, and veggie mixture and stir together gently.

Spray a 2 quart baking dish with cooking spray or grease with butter and spoon mixture into pan. Bake uncovered for 25-35 minutes or until browned & heated through.